Description
These moist zucchini muffins are tender, flavorful, and packed with goodness. Made with fresh zucchini, warm cinnamon, and a blend of sugars, they’re the perfect way to enjoy a subtly sweet treat that’s great for breakfast, snacking, or freezing for later.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups grated zucchini (moisture squeezed out)
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
2. Grate the zucchini using the large holes of a box grater. Wrap it in a clean kitchen towel and squeeze out excess liquid. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. In another bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until smooth. Slowly whisk in the oil until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the grated zucchini.
6. Fill each muffin cup about ¾ full with batter.
7. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze up to 3 months.
Notes
Don’t skip squeezing out the zucchini — too much moisture can make the muffins soggy.
For extra texture and flavor, fold in ½ cup chopped walnuts or mini chocolate chips.
Let muffins cool completely before storing to avoid condensation in containers.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: zucchini muffins, moist muffins, easy muffin recipe